6 c. thinly sliced cucumbers
2 c. thinly sliced onions
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. ground turmeric

Alternately layer cucumbers and onions. Combine other ingredients and bring to boil, stirring just until sugar dissolves. Pour over pickles. Stores up to one month in refrigerator.